Recipe for: Rhubarb and Cottage Cheese Dumplings - photo 1
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Recipe for: Rhubarb and Cottage Cheese Dumplings

Main dishes Regional Cuisine of Poland 60 min Medium 3 wyświetleń ~37.00 PLN - (0)
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Description

A modern take on classic Polish kopytka: soft potato dumplings served with a sweet-and-sour rhubarb sauce, creamy cottage cheese, and sautéed onions for a contrast of textures. The dish combines the simplicity of home cooking with a spring, bold accent of seasonal rhubarb. Perfect as a hearty main course for a family dinner or a light supper; it tastes great with young salad dressed with vinaigrette or with the addition of smoked bacon for those who prefer more intense flavors. The vibrant color of the rhubarb adds freshness and visual character to the plate.

Ingredients Used

Ingredients (14)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 200 g
  • Chicken egg 1 szt. (~60 g)
  • Rhubarb 400 g
  • Sugar 50 g
  • Butter 50 g
  • 18% cream 100 ml
  • Semi-fat cottage cheese 200 g
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~37.00 PLN (9.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Peel the potatoes and cut them into even pieces (about 3-4 cm) so they cook evenly. Place them in a large pot, cover with cold water so that the water covers the potatoes by about 2 cm, and add 2 g of salt. Bring to a boil over high heat, then reduce the heat to medium-low and cook for 18-22 minutes, until the potatoes are soft - you can check this by inserting a knife: it should go in smoothly, without resistance.

Ingredients: Salt
Use a large pot with a lid. Never add salt at the very beginning (you can lightly salt the water) — add salt after tasting. Cook at a gentle simmer; rapidly boiling potatoes will fall apart.

Preparation of the gnocchi dough

2

Drain the cooked potatoes and set aside for 2 minutes to steam off. Pass them through a potato ricer or mash them thoroughly with a masher, ensuring there are no lumps. Transfer the cooled (but still warm) potatoes to a work surface or a large bowl, make a well in the center, and crack in an egg. Add 5 g of salt and about 160-180 g of all-purpose flour (keep the rest of the flour for dusting). Start mixing with a fork or by hand until the ingredients combine, then quickly knead the dough by hand (for a maximum of 1-2 minutes) until smooth — do not knead too long, as the dumplings will become rubbery.

Ingredients: Wheat flour, Salt
Use a potato ricer for the smoothest texture. If you don't have a ricer, pass it through a sieve. If the dough is too sticky, add one tablespoon of flour at a time. If it's too dry — gently moisten your hand with water.

Shaping the dumplings

3

Divide the dough into 4 parts. Roll each part on a floured surface into a log about 2 cm thick. Cut the logs into diagonal pieces (about 2 cm) with a knife or scraper to create the characteristic "kopytka." Dust with flour to prevent sticking to the work surface. Arrange the kopytka in a single layer on a floured tray.

Ingredients: Wheat flour
Use a sharp knife or pastry cutter. If the gnocchi are sticky, lightly dust them with flour, but don't overdo it — too much flour will make them tough after cooking.

Cooking gnocchi

4

In a large pot, bring salted water to a boil (about 5 g of salt per 2 l of water). Add the gnocchi in batches (no more than one layer at a time), gently stirring with a wooden spoon to prevent sticking. Once they float to the surface, cook for another 1.5-2 minutes, then remove with a slotted spoon to a plate. The entire cooking process for each batch should be quick to maintain the texture.

Ingredients: Salt
The best pot is a wide pot with a capacity of at least 3-4 l. Cooking too many dumplings at once causes them to stick together. Check one piece after 2 minutes of floating — it should be soft, not mushy.

Sautéing the dumplings

5

In a large skillet, heat half of the butter (25 g) over medium heat. Add the cooked gnocchi in batches and fry for 2-3 minutes on each side until lightly browned and with a slightly crispy crust. Move the gnocchi around to ensure even browning. At the end, add the remaining 25 g of butter and toss the gnocchi vigorously.

Ingredients: Butter
The best pan is one with a diameter of 26-28 cm and a non-stick coating. Don't put too many dumplings in at once — fry in batches. Use a spatula for flipping.

Rhubarb sauce

6

Wash the rhubarb, peel the thin outer fibers, and cut it into 1-2 cm pieces. In a wide saucepan, heat 10 g of butter over medium heat, add the chopped rhubarb and 50 g of sugar. Cook for 6-8 minutes, stirring occasionally — the rhubarb should release juice and partially break down, creating a thick, glossy sauce. Reduce the heat and pour in 100 g of 18% cream, mix thoroughly and cook for 1-2 minutes until the sauce thickens. Season with salt and a pinch of black pepper. Taste for sweetness and add a little more sugar if needed.

Ingredients: Rhubarb, Sugar, Butter, 18% cream, Black pepper, Salt
Use a wide saucepan to reduce the rhubarb evenly. If the sauce is too thin, cook uncovered to evaporate the excess liquid. Do not cook the cream for long after adding it, as it may curdle.

Sautéed onion and optional bacon

7

Peel the onion and cut it into thin half-moons. In a small pan, heat canola oil (15 g) over medium heat. Add the onion and sauté for 8-10 minutes, stirring, until it is golden and soft. If using bacon (optional), chop it finely and fry it in a separate pan for 4-6 minutes until it becomes crispy. Once cooked, drain on a paper towel.

Ingredients: Onion, Rapeseed oil, Smoked bacon
The best pan is 20-24 cm. Do not burn the onion — sauté gently over medium heat until it becomes caramelized. You can also add bacon to enhance the flavor.

Assembly and serving

8

On a plate, arrange a portion of dumplings, generously drizzle with rhubarb sauce (about 60-80 g of sauce per portion). Crumble semi-fat cottage cheese on top (about 50 g per portion), add a spoonful of sautéed onion and, if using, crispy bacon. Lightly sprinkle with freshly ground pepper. If desired, add chopped walnuts for a contrast in texture.

Ingredients: Semi-fat cottage cheese, Onion, Smoked bacon, Black pepper, Rhubarb
Use a wide serving plate. Additionally, you can add fresh mint or dill leaves for decoration and freshness.

Taste testing and final tips

9

Try one gnocchi with the sauce — the sweet and sour balance should be distinct, and the cottage cheese and onion should soften and diversify the flavor. If the sauce is too sour, add a bit of sugar; if it's too sweet — drizzle with lemon juice or add a pinch of salt. Serve immediately so that the gnocchi retain a slight crispness on the outside and softness on the inside.

Ingredients: Sugar, Salt, Black pepper
Serve immediately after preparation. The gnocchi do not like to be stored in the sauce for long — they become soft.

Fun Fact

💡

Kopytka are traditional Polish dumplings created as a way to use up potatoes. In many regions of Poland, local ingredients are added to them — here we used rhubarb, a popular spring ingredient that once served both as a dessert and a savory seasoning in rural cuisine.

Best for

rodzinny obiad wiosenne menu obiad niedzielny przyjęcie w stylu comfort food

Tips

🍽️ Serving

Serve hot, preferably on large, flat plates. A light salad with apple cider vinegar or green peas with butter pairs well with the rhubarb dumplings. For those who love intense flavors - add sautéed bacon or smoked bacon.

🥡 Storage

Store cooked gnocchi and rhubarb sauce separately in the refrigerator for up to 2 days (in an airtight container). To reheat: sauté the gnocchi in butter for 3-4 minutes, and gently warm the sauce over low heat, adding a little cream or water if it has thickened. Long storage with cheese is not recommended - add fresh cheese just before serving.

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